When I was working full time, we'd spend $5 a week at Costco for the Rosemary Olive Oil Bread. I'd have all kinds of sandwiches with it. Well, I don't have the slightest idea why I didn't figure it out before, but last week when Paul trimmed up the rosemary bush, I decided to try my hand at a rosemary bread recipe.
It seemed easiest to me to start with our basic wheat recipe and replace the regular oil with olive oil. When the kneeding cycle beeped for "add-ins," I shaved off the leaves of about 6-8 short stems of rosemary and tossed it in.
So yummy, the bread was gone in a week. We had it with baked eggplant and hummus and "tabouleh." I'm starting to think I need to be making my rosemary bush grow a little more so I can make this bread more often.